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Jerusalem Chicken

This chicken dish has a nutty flavor provided by the Jerusalem artichokes. Use them as soon as possible after buying as they quickly lose their lovely creamy color. 


15 ml (1 tbsp) whole meal flour pepper, to taste 
4 chicken breast fillets, each weighing 175-225 g (6- 8 oz), skinned 
15 ml (1 tbsp) sunflower oil 
2 medium onions, skinned and chopped 
300 ml (12 pint) chicken or vegetable stock plus 15- 30 ml (1-2 tbsp) extra, if necessary 
grated rind and juice of 1/2 lemon 
4 fresh thyme sprigs or 2.5 ml (1/2 tsp) dried 
450 g (1 lb) Jerusalem artichokes 
1 small red pepper, cored, seeded and thinly sliced 
chopped fresh parsley, to garnish

1 Mix the flour with the seasoning and use to lightly coat the chicken breasts. Heat the oil in a large non-stick frying pan and cook the chicken breasts for 3 minutes on each side or until golden brown. Remove and drain well on absorbent kitchen paper. 

2 Pour the hot oil into a large non-stick saucepan and gently cook the onions for 3-5 minutes until soft but not brown. Pour in the stock with the lemon rind and juice and thyme.

3 Peel the artichokes and cut into slices or dice. Place in the pan at once and add the red pepper.

4 Bring to the boil, then add the chicken. Cover and simmer gently for 30-40 minutes or until the chicken is tender and the artichokes are soft.

5 Remove the chicken to a warmed serving dish and keep hot. Reserve some of the pepper slices for garnish and discard the thyme sprigs. Puree the remaining vegetables and stock in a blender or food processor until smooth.

6 Reheat the sauce and season to taste, adding a little stock to thin if necessary. Pour the sauce over the chicken breasts. Garnish with the reserved pepper and chopped parsley.

Serves: 4 

Nutritional Information:

Protein - 41 g
Carbohydrate - 9.3 g
Fat - 9.7 g
Saturated Fat - 2.4 g
Fiber - 1.4 g
No Added Sugar 
Salt - 351 mg

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